Green Goddess Slaw and Sea Scallops

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Dinner, Main Course, Side American
By Original Recipe From Eating Well Serves: 2-4
Prep Time: 15 Minutes Cooking Time: 5 Minutes Total Time: 20 Minutes

Crunchy slaw with tangy Green Goddess dressing, topped with seared scallops. So simple, comes together in 20 minutes – a perfect Spring meal.


  • Green Goddess Slaw
  • 1 Avocado, pitted and sliced into smaller pieces
  • 3/4 cup Buttermilk
  • 1/4 cup Nonfat Plain Yogurt
  • 1/2 cup Chopped Flat Leaf Parsley
  • 2 Scallions, sliced thin
  • 3 tbsp. Lemon Juice
  • Kosher Salt, to taste
  • 6 cups Thinly Sliced Napa Cabbage
  • 2 cups Thinly Sliced Snow Peas (sliced lengthwise)
  • 2 cups Matchstick-cut Carrots
  • 1 cup Thinly Sliced Radishes
  • Scallops
  • 1 tbsp. Olive Oil
  • 1 lb. 16/20 Scallops
  • Splash of Dry White Wine
  • Flaky Finishing Salt and Fresh Cracked Black Pepper


Green Goddess Slaw


Transfer the avocado, lemon juice, nonfat yogurt, buttermilk, scallion, and fresh flat leaf parsley to a blender and and blend until smooth. Taste and season with kosher salt. Pour dressing into a large bowl.


Add cabbage, radish, snow peas and carrots to the bowl with the dressing and toss to mix the veggies and coat in dressing. Set aside



Pat the scallops dry and heat olive oil in a skillet over medium-high.


Transfer the scallops the pan and let them cook until browned on one side, then flip and brown the other side - about 2 minutes per side.


Deglaze the pan with a splash of white wine and cook one more minute.


Use kitchen tongs to transfer a serving of slaw to a plate and top with seared scallops.


Sprinkle flaky finishing salt and fresh cracked black pepper over each serving.


When making this for two, you will likely have a bit of leftover slaw. It keeps well overnight in the fridge.